Nam pla

From Cookipedia
Revision as of 09:50, 20 November 2011 by Klapaucius (talk | contribs) (Text replace - "{|cellspacing=3 |-valign="top" |width="100%" bgcolor="#FAF5FF" style="border-style:solid;border-width:1px;padding:1em;padding-top:0;"| <div style="float:right;margin-left:0.9em">" to "")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search


A bottle of nam pla

Fish sauce (nam pla, tuk trey or nuoc mam) is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in Vietnamese, Thai, Lao, Filipino cuisine and is used in other Southeast Asian countries. In addition to being added to cooking, fish sauce can also be used in mixed form as a dipping condiment, and it is done in many different ways by each country mentioned for fish, shrimp, pork, and chicken. In southern China, it is used as an ingredient for soups and casseroles.

Find recipes that contain 'Nam pla'

#nampla #fish #chicken #condiments #dipsandsauces #pork #spices #fishandseafood #shrimp

Retrieved from ‘https://www.cookipedia.co.uk/wiki/index.php?title=Nam_pla&oldid=109070’